|
|
Preparation time
20 minutes
Total time:
30 minutes
|
Ingredients
-
60 mL (1/4 cup) butter (or half butter, half olive oil)
-
1/2 fennel bulb, finely chopped
-
2-3 shallots, finely chopped
-
225 g (1/2 lb) fresh spinach
-
To taste, Worcestershire-style sauce
-
To taste, pepper
-
A few drops of Pernod (optional)
-
Bread crumbs
-
24 oysters, opened and detached
-
To taste, slivers of Parmesan cheese (or grated Parmesan)
|
Directions
- Heat butter in a pan.
- Add fennel and shallots and cook until tender. Add spinach, cover and cook for a few minutes.
- Remove from heat. Add Worcestershire-style sauce, pepper, and Pernod, if using.
- Add breadcrumbs to spinach mixture to thicken.
- Place oysters on a baking sheet. Top each oyster with some pinach mixture.
- Sprinkle with Parmesan cheese and broil (about 10 cm from grill) for 6 to 8 minutes.
|
|